Gluten-Free Carrot Cake

Gluten-free option that Anna requested for her birthday.

Recipe by Chris Morocco from BonAppetit.com who states, “Almond flour is a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins. If you can’t find it, though, here’s a trick: Use 2 1/4 cups whole almonds and pulse them in a food processor along with salt, baking powder, all three spices, and baking soda until very, very finely ground.”

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Gluten-Free Carrot Cake

  • Total time: 2 Hours
  • Servings: 8-12 Servings

Ingredients

Cake

  • 1/2 Cup Virgin Coconut Oil, melted, plus more for pans
  • 3 Cups Almond Flour, plus more for dusting pans
  • 11/2 tsp Kosher Salt
  • 1 tsp Baking Powder
  • 1 tsp Ground Cardamom
  • 1 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Baking Soda
  • 5 Large Eggs
  • 1 1/4 Cups (packed) Dark Brown Sugar
  • 1 tsp Vanilla Extract
  • 10 oz Carrots, peeled, coarsely shredded, squeezed firmly to expel excess water
  • 3/4 Cup Shredded Unsweetened Coconut
  • 3/4 Cup Walnuts, finely chopped
  • 1/2 Cup Golden Raisins

Frosting

  • 8 oz Cream Cheese, room temperature
  • 1/2 Cup (1 stick) Unsalted Butter, room temperature
  • 1 1/4 Cups Gluten-Free Powdered Sugar
  • 1/3 Cup Greek Yogurt
  • 1 tsp Vanilla Extract
  • Pinch of Kosher Salt

Directions

Cake

  • 1)

    Preheat oven to 350°F. Grease two 8″ parchment-lined round cake pans with oil, then dust with almond flour, tapping out excess.

  • 2)

    Whisk salt, baking powder, cardamom, cinnamon, ginger, baking soda, and remaining 3 cups flour in a medium bowl.

  • 3)

    Using an electric mixer on medium-high speed, beat eggs and brown sugar in a large bowl until more than tripled in volume and mixture holds a ribbon for several seconds when drizzled over itself, 5–7 minutes. (Beating the eggs thoroughly in this stage goes a long way toward creating an aerated, light crumb, which is critical when using gluten-free ingredients.) Beat in vanilla.

  • 4)

    Toss carrots, coconut, walnuts, raisins, and remaining ½ cup oil in another medium bowl.

  • 5)

    Reduce mixer speed to low. Add flour mixture in 3 additions, alternating with carrot mixture in 3 additions, to egg mixture, beating well after each addition.

  • 6)

    Divide batter between prepared pans. Bake cake until lightly browned across the top, a tester inserted into the center comes out clean, and the top springs back when gently poked, 33–36 minutes. Let cool 10 minutes. Carefully run a knife around edges of pans to release cake, then invert onto a wire rack. Let cool completely.

Frosting and Assembly

  • 1)

    Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl, scraping down as needed, until very smooth, about 2 minutes. Reduce mixer speed to low and add powdered sugar. Beat until combined. Add yogurt, vanilla, and salt and increase speed to medium-high. Beat, scraping down occasionally, until light and airy, about 4 minutes. Chill 10 minutes if needed to stiffen slightly to a spreadable consistently.

  • 2)

    Arrange one cake round domed side down on a large plate or platter. Cover top and sides with one-third of frosting. Top with remaining cake layer, domed side up. Coat top and sides with remaining frosting.

Notes

Cake can be made 3 days ahead. Cover with a cake dome and chill.

Source: https://www.bonappetit.com/recipe/gluten-free-carrot-cake